Description
This Fried Pickle and Ranch Dip recipe combines the tangy flavor of dill pickles with the creamy richness of ranch seasoning, creating a deliciously addictive dip that pairs perfectly with crunchy potato chips.
Ingredients
Units
Scale
Panko Crumbs:
- 1/2 cup panko
- 2 tablespoons unsalted butter
Dip:
- 8 ounces cream cheese
- 1 cup sour cream
- 2 tablespoons dry ranch seasoning
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 2 tablespoons lemon juice
- 1 cup chopped dill pickles plus more to garnish
- 1 tablespoon fresh dill plus more to garnish
- 1 tablespoon fresh chives plus more to garnish
Serving:
- Potato chips to serve
Instructions
- Toasted Panko: Begin by melting the butter in a small skillet over medium heat. Add the panko and cook until toasted. Set aside to cool.
- Prepare Dip: In a large bowl, combine cream cheese and sour cream. Mix with a hand mixer until smooth. Add ranch seasoning, onion powder, garlic powder, salt, and lemon juice. Mix to combine.
- Combine Ingredients: Mix in the pickles, fresh dill, fresh chives, and half of the toasted panko. Stir to combine. Transfer to a serving dish.
- Garnish and Serve: Top with remaining panko and garnish with chopped pickles, fresh dill, and chives. Serve with potato chips.
Nutrition
- Serving Size: 1 serving
- Calories: 433 kcal
